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Chai and Minestrone

Here are two things we made last week and have been enjoying for several days:

We have been making this chai concentrate occasionally for the past few months. While neither cheap nor strictly vegan due to the honey included, it is a fun treat to have at home, and significantly cheaper than a chai latte from any cafe.

Everything except the tea bags goes into the crock pot. Cook on high for 3-4 hours or low for 7-8 hours.

After a long simmer, if heat is not on high turn to high. Add tea bags. Let steep for 5 minutes MAX (longer steep=bitter tea).

Remove tea bags and press gently with a spoon to get all water out.

Strain into a jar or bottle (I use a clean wine bottle), and keep in the fridge for a week.

Use about 1/4 cup of concentrate per mug of chai latte. Add hot or steamed almond or soy milk, stir gently, and top with a shake of nutmeg!

Here is the recipe for our Kale Minestrone. This has been a favourite in our household since Mrs. Minty’s mother made it for us about four years ago. It is delicious as leftovers, too. It also works well in a crock pot. If cooking in a crock pot, wait to add the pasta until 15 minutes before serving.

2 tbsp olive oil

1 small onion, diced

1 stalk celery, chopped

3 cloves of garlic, diced

1 carrot, chopped

4 cups vegetable stock

15 oz can of red kidney beans

15 oz can of small white navy beans

15 oz can of chopped tomatoes (fresh if in season)

1 zucchini, quartered and sliced

2 tbsp fresh parsley

2 tsp dried oregano

1/2 tsp dried basil

1/2 tsp dried thyme

4 cups chopped kale

salt and pepper to taste

1 cup small shaped pasta

Heat oil on medium in a large pot. Add onions, celery, garlic, and carrot. Cover and allow to cook, stirring occasionally.

Once onions turn clear, add all other ingredients except pasta and kale.

Bring to a boil then turn heat down to simmer gently.

Add kale and pasta 15 minutes before serving. Additional water may be required.